The entrance opens onto the open kitchen where the charming chef Luca Natalini welcomes you, and who will also attend to your table with all his Tuscan flair. The selection centers on a limited list of handwritten dishes to accommodate daily arrivals. You dine in the soft lighting of elegantly atmospheric rooms, and the gastronomic experience is of the highest level. Among the most interesting offerings are the plin ravioli filled with duck and tomato seeds, Italian-style sauce and pepper leaf, as well as the grilled milk-fed lamb with bitter herb salad and chanterelles.